With 3 amateur chefs in residence, the kitchen is definitely the heart of our home. Here's some of what we've cooked in the past week, incorporating seasonal and local ingredients, as well as what's on sale at our favorite stores.

MONDAY: Ray's amazing rosemary-roasted chicken (fill cavity with 2 limes cut in half, the peeled cloves of a full head of garlic, and a large handful of fresh rosemary ... bake at 425 until crisy and done), with Victoria's equally-amazing garlic-roasted Yukon Gold potatoes, raw veggie crudites, and fresh peas.